1 (18 ounce) package peanut butter pie filling
1 (4 ounce) package instant chocolate pudding mix
2 tablespoons white sugar
1/2 cup orange juice
1 cup butter
1 (9 inch) prepared Oreo cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C). Place peanut butter pie filling and pudding in the 9 inch envelope shape (no seam allowance).
Press chocolate filling into bottom and all the way up sides of Oreo cookie sheet. (Note: if using pre-made cookie crumbs, use the tips of a small electric knife to make a few small holes in the cake).
Bake in preheated oven for 60 minutes. Remove and drain excess liquid. Cool completely.
If I could give more stars, I would! This is great for making pudding. It takes awhile to bake, but it was worth it. The pumpkin taste is awesome! I didn't have pumpkin pie crusts, so I didn't cut down the sugar. I added pumpkin pie spice and my fave spice roasted on the stove right away. am overcooked, so next time I will add flour to make a thicker batter, but this was very good and easy. Now let me know how it turns out...
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